I grew up eating this stuffing every year at Thanksgiving and Christmas while living in Nova Scotia, Canada. I have such fond memories of smelling the summer savory wafting through the house and looked forward to the moment when it was served on my plate along with mashed carrots, turnips and potatoes, and of course lots of butter and gravy. My mother would ask me to “taste test” the stuffing to see if there was enough salt added. It usually took a couple of “tests” before I would give Mom the thumbs up. How I wish my Mom was still here to enjoy this dish and that I could make it for her as a treat.
4 medium russet potatoes, peeled and cubed
1/2 cup butter
3 celery stalks, diced
1 large onion, diced
2 Tbsp dried Summer Savory
2 eggs, beaten
4 slices of bread, cut into cubes
salt and pepper, to taste
Place potatoes in pot and cover with water. Bring to a boil over high heat and then immediately reduce heat to medium-low. Simmer until fork tender, around 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, about 5 minutes or so. Fold into the mashed potatoes along with the summer savory, and allow mixture to cool until just warm.
Place the cooled mashed potatoes into a large bowl, and stir in the beaten eggs. Gently fold in cubed bread, then season to taste with salt and pepper. Put in fridge until you are ready to use.
Use as a stuffing for turkey, or bake in buttered load pans at 350 degreesF for 30 to 40 minutes.
This is such a delicious and tasty dish – one to be remembered.
PS: It’s great as a reheated leftover too – just add a little butter to your frying pan and heat it up for a few minutes.